2011 Domaine Corsin Saint Veran Vieilles Vignes

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Customer Ratings

Based on 188 ratings

M. J.

Delicious & Superb Value!

Mar 09, 2013

Wanted to buy more, but you had a 1-case limit... Tastes like a $80+ Montrachet for 1/4 the price!

K. .

Puliny-Montrachet like

Feb 08, 2013

Bought a case wish I got four. An unbelievable find.

R. J.

Jan 17, 2016

Dry, crisp and mineral it is a perfect companion for a dinner of white fish and a veggie.

R. F.

Aug 21, 2015

Corsin's St. Veran is always at least a four, no matter what the vintage. Wish I still had some of this one.
1/16/18: Actually I had two of these left. I've opened the next to last one and it is wonderful! Fresh as ever! I love it. It's a little nuttier on the nose than I recall, but absolutely beautiful!

N. R.

Mar 24, 2013

Probably the best Saint-Veran I've ever tasted. It's still young but I don't think my bottles will last the summer, so cellaring is kind of moot for me. I disagree with the Puligny Montrachet guy; it's closer to warm vintage, high-end Chablis rather than a PM. Standout juice, and very worth the price. Thank you.

Other Vintages of Domaine Corsin Saint-Veran Vieilles Vignes

About Macon

The vast Maconnais region of southern Burgundy is a particularly rich source for reasonably priced Chardonnays. Most of this area is somewhat warmer than the Cote d'Or, and thus the vines here usually enjoy a longer season and achieve greater ripeness. You'll find everything from lush, tropical-fruity examples that can out-California California Chardonnay at half the price to more serious wines that can rival examples from the Cote d'Or at a fraction of the cost. There is very little red wine of note made in the Maconnais: Pinot Noir here must be labeled simply ""Bourgogne"" and the wine called Macon rouge is made from Gamay. The most basic wines of the region, labeled ""Macon"" or ""Macon-Villages,"" are usually made in stainless steel tanks and bottled quickly to preserve their bright, crisp fruit. These wines are generally best suited for drinking within a few years after their release. In theory, Macon-Villages is the appellation used to signify higher-quality wines from the region's favored villages. As a general rule, sites on the first slopes near the Saone River are best. Wines made from fruit from a single village generally append their name to Macon on the label (i.e., Macon-Fuisse, Macon-Vergisson, Macon-Davaye); wines that are blends from two or more of these villages are typically bottled as Macon-Villages. In the northern portion of the large Maconnais area a new appellation controlée, Vire-Clesse, was created in 1999, originally for dry wines only but now including wines with residual sugar too--from a large delimited area around the towns of Viré and Clessé. The harvest here takes place a good week to ten days later than in vineyards farther to the south, leaving open the possibility of extra ripeness and the incidence of botrytis.